- 2 pounds boneless and skinless chicken thighs (leave whole)
- 1 cup whole milk greek yogurt
- 1 onion, diced
- 3 tablespoons minced garlic or paste
- 1 tablespoon minced ginger or paste
- 1–2 green chilis, minced, to taste
- 4 teaspoons coriander powder
- 4 teaspoons paprika or Kashmiri chili powder
- 4 teaspoons salt
- 2 teaspoons garam masala
- ½ teaspoon black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne, to taste
- ½ teaspoon turmeric
- 2 cups long-grain basmati rice, rinsed (we’re cooking longer, no need to soak)
- 2 cups water
- Cilantro, chopped, to taste
- Mint, chopped, to taste
Ghee-Coated Cashews and Raisins:
- 2 tablespoons ghee
- ⅓ cup of halved cashews
- 2 tablespoons golden raisins
- Combine the chicken and all of the ingredients listed under “marinade” together in the bottom of the instant pot and mix well. Let this sit on the counter at room temperature for 10 minutes (10 minutes is enough time for the chicken to marinate).
- Spread the rinsed rice so that it is in a thin layer overtop the marinated chicken. Pour the water into the pot, pushing down the rice if needed so that it is submerged. Do not mix.
- Secure the lid, close the pressure valve, and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes.
- Mix well then sprinkle mint, cilantro, and ghee-coated cashews and raisins before serving.
To make ghee-coated cashews and raisins:
Melt 2 tablespoons ghee in a small pot on the stovetop over medium heat, add ⅓ cup of halved cashews and stir-fry for a minute or until lightly golden, then add 2 tablespoons raisins and stir-fry until they plump up.
- For biryani, I really prefer to use long-grain basmati rice. This brand is my absolute favorite for biryani – it’s better than other varieties I’ve tried and results in aromatic, springy, and separate grains.
- Because this recipe calls for yogurt, I suggest rinsing the rice rather than soaking it, since the yogurt provides additional moisture.
- Chicken releases moisture, so please try to use 2 pounds as listed in the recipe. If you use more chicken, it will result in slightly softer rice (though it’ll still taste good).